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Wednesday, July 16, 2014

Strawberry Chiffon Cake 草莓戚风蛋糕

This is not the first time I bake a strawberry chiffon. But this time I bake an all natural strawberry chiffon cake upon request by my son (his favourite chiffon cake). And I can tell you that using fresh strawberry to make this chiffon cake, the strawberry aroma is strong and taste naturally.

I simply chopped the fresh strawberry to become puree

The cake batter﻿

This chiffon cake is light, moist and smell naturally..﻿

Strawberry Chiffon Cake 草莓戚风蛋糕

* makes a 6” heart shape chiffon pan

3 egg yolks (A size)

12g caster sugar

60g cake flour

55g strawberry puree

30g corn oil

10g milk

or water

3 egg white (A size)

45g caster sugar

1tsp lemon juices

Method

1.Immediately separate cold eggs after taken
them out from the refrigerator (cold eggs separate more easily) into two mixing
bowls (No oil and no water in these bowls, clean and dry bowls). Set aside and
allow them return to room temperature.

2.Add in sugar into egg yolks, immediately
lightly whisk the egg yolks and sugar till light (Try to whisk immediately once
sugar is added into egg yolks, egg will cover the sugar and turned hard if sit
there for too long).

3.Add in corn oil, mix well. Then add in strawberry
puree and milk, stir well to combine. Add in flour, stir to well combine.

4.Beat egg whites and lemon juices till foamy
, gradually add in sugar in there batches and continue beat until soft peak
formed (takes about 4-5mins using speed 3 at a hand mixer)

5.Take 1/3 of meringue and use a hand whisk to
mix well and lighten the egg yolk batter (Do not worry you will deflate the
batter at this stage )

7.Pour cake batter into chiffon pan, wipe off
those excess batter stick on the tube or insert area. Fill batter about 80%
full but not fill too full as cake has no space to rise while baking and
resulted cake shrinkage. Tap pan on the counter top to remove air trapped
inside the batter.

8.Bake at pre-heated oven at 170c for
35mins-40mins at middle rack or until cooked.

9.Once baked, turn your chiffon tin upside
down and cool completely before remove from the tin.

10.Chiffon cake is ready to unmould. You can
use a plastic thin spatula to run the pan and unmould the chiffon or you can
unmould using bare hands method if you have master this skill.

Hi Sonia,Your Strawberry Chiffon Cake sounds so wonderful! I love that you baked it in a heart shape too. I baked a "fruity" Chiffon Cake for the Bake Along too. Now, I know how to bake a strawberry one! Thank you so much for sharing, Sonia...

hi sonia, it did crossed my mind to make a strawberry chiffon , i wld love to see a pink chiffon and moreover i think strawberry is a lovely flavour too. Happy to see you lining your chiffon post with us, thanks!